Christmas Blueberry Roll

Yum. This is one of my favorite family Christmas recipes. It never tastes quite as good as when my mom makes it (I know she doesn't use whole wheat flour and probably adds more blue berries), but the combination of gooey blueberries in sweet bread is just delicious. Everyone in our family has been snacking ALL day long!

Swedish Tea Ring

Dough
1 c scaled milk
1/2 c sugar
1 t salt
1/2 c margarine

Heat milk until just before it boils. Remove from the stove and put into mixer. Stir in sugar, salt, and margarine. Let mixture stand until lukewarm and the sugar and margarine has melted.

2 1/2 t yeast
1/4 c warm water
1 t sugar

Dissolve yeast in water and 1 t sugar. Let grow about 15 minutes until bubbly. Add to milk mixture.

1 egg beaten
4 cups unsifted flour (mixture of whole wheat and white)

Add to egg and 2 c flour to milk mixture. Beat until smooth. Add additional 2 cups of flour to make a stiff batter. Place in a lightly oiled bowl and cover tightly with plastic wrap. Cool in refrigerator for at least 2 hours of up to 2 days.

Filling
2 c blueberries (from McKenzie River Farm)
1/2 c brown sugar
1/2 c flour
1/2 c chopped nuts (Filberts from Thistledown Farm)
1 t cinnamon
3 T melted butter

Mix sugar, flour and cinnamon together. Add blueberries and nuts.

Roll our dough into a square. It can be made into 2 smaller rolls (rectangle 7"x14") or one larger roll. Smaller rolls are easier to handle.

Put melted butter on dough once rolled out. Spread filling over the dough.

Roll up and pinch the edge to seal.

Form into a ring on a greased baking sheet (stuff in more blueberries before sealing ends together) with the sealed edge down.

Cut 2/3 through the ring at 1 inch intervals.

Twist each section sideways.

Cover and let rise in a warm place until doubled (about 1 hour). Bake at 375F for 20-25 minutes.